All Natural Foodie

A diet of vegan, mostly organic, sometimes raw, and always natural food fuels my eclectic lifestyle.
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Sweet Potato Adzuki Bean Burger Sliders with Dill Aioli on Vegan Yack Attack!

I saw this recipe for Sweet Potato Adzuki Bean Burger Sliders on Vegan Yack Attack today and oh my goodness they sound amazing.

Dairy free, egg free, soy free, corn free, yeast free, and gluten free. I wish I could make them so badly! Alas, I’m currently living in the south of France (I know, poor me) and do not have access to all of the ingredients…or a kitchen. Well, that’s not entirely true. There is a kitchen in the apartment where I live, but it isn’t mine and I’m not exactly sure how that arrangement works yet.

Anyways, if I was in the states right now I would totally be making these for dinner. I guess I’ll have to settle for whatever home-cooked French cuisine I am to be served tonight. Such is life…

I absolutely adore kale. Sometimes I’ll bake an entire bunch, intending to save some, but then end up eating the entire thing. Oy I love it.

(via )

I saw this info-graphic on Pinterest and felt it fit perfectly with the chapter I just read in The Great American Detox Diet about the importance of cutting back (or out) sugar.

I know I ought to ease up on my sugar intake, but then the delightful plate of sunbutter cookies sitting in the kitchen calls to me and I forget everything. And I mean everything. Those delicious devils are like sirens…

But the cold hard facts in Detox Diet were the smack in the face I really needed this week. I don’t plan on living an entirely sugarless diet. The holidays are right around the corner for heaven’s sake!! However, not all sugars are created equal and I am bound and determined to cut the refined crap.

I love cooking with agave, but I have not been especially vigilant with it. If a recipe calls for cane sugar I usually use it. Thankfully, Detox Diet has a long list of healthier natural sweetener options, as well as a nifty sugar replacement ratio chart. Top of the list is agave, my sugar alternative of choice. One of the better of the options too. It’s about to become a permanent staple in my pantry.

From here on out I’m working to remove refined sugar from my diet by any means necessary, because the facts about sugar are just too scary to not.

Staying in touch with my watery self at work.

I keep a bottle of water out on my desk as a constant reminder to hydrate. Even though I know I have more energy and feel all around healthier when I meet my daily water intake, if I don’t see the bottle on my desk I completely forget to drink. That’s a long time to go without water! The average person should drink half an ounce of water for every pound they weigh. (That’s daily by the way.)

We’re so out of touch with our watery selves that we don’t even notice the difference between when we need to take a drink and when we need to eat.
Alex Jamieson, The Great American Detox Diet

I love this imaginative illustration of Michael Pollan’s “Food Rules” talk. He is such a fantastic source for eye-opening information on sustainable eating. Reading In Defense of Food was great and I can’t wait to check out the new illustrated Food Rules.

Holiday So Delicious drinks? Yes please!! I can’t wait to try some come December.

My go-to snack for the week: Organic apple slices and a heaping spread of Sunbutter. Scrumptious and nutritious.

Organic soy chai latte and a great book = relaxing Sunday afternoon

Finally, a delicious oatmeal alternative hot cereal. Before learning I had an oat allergy, I enjoyed a huge bowl of oatmeal every morning. I initially tried a few hot cereal substitutes, but found nothing that really struck my fancy. I’m not a huge fan of quinoa flakes in the morning. As a granola, yes. As a hot cereal, eww.

I had long given up on finding another hot morning breakfast cereal, but for some reason I decided to pick up a box of Arrowhead Mills Gluten Free Rice & Shine this weekend. Man am I glad I did!

There’s only one ingredient, organic brown rice grits, and it actually tastes good. I don’t feel like I’m compromising taste and quality for health like I do with some boxed allergy substitutes.

I don’t microwave, so I followed the stove top directions on the box with a few changes for flavor.

Peachy Rice Grits

1/4 cup of Rice & Shine

3/4 cup coconut milk

a dash of sea salt


frozen peach slices

1. In a sauce pan, bring the coconut milk to a boil.

2. Add the Rice & Shine, salt, cinnamon, and peach slices. I don’t have an exact amount of cinnamon. I use my cinnamon grinder and give it about 20 turns, enough to flavor without over powering. You may need to experiment. For the peaches, I used about a cup of frozen peach slices.

3. Reduce the heat to medium low and cover the pan. Simmer until the peaches are tender and the milk is mostly absorbed. I usually cook it for 4-5 minutes, but it’s however long it takes the peaches to heat through. The juice from the peaches adds a light sweetness to the bowl that I adore.

4. Remove from heat and enjoy!